Application of roasted rice bran in cereal bars
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Data
2012-12
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Resumo
The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to
obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical
characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in
the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused
darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which
was therefore classified as functional food. The formulation containing 0.34; 0.32; and 0.34 roasted rice bran, rice flakes, and corn flakes,
respectively, seemed to be the best outcome. Cereal bars with roasted rice bran levels between 10 and 20% were accepted by consumers.
Descrição
Palavras-chave
Oryza sativa L., Dietary fiber, Microwave, By-product, Product development, Oryza sativa L., Micro-ondas, Fibra alimentar, Subproduto, Desenvolvimento de produtos
Citação
GARCIA, Marina Costa; LOBATO, Luciana Pereira; BENASSI, Marta de Toledo; SOARES JĂNIOR, Manoel Soares. Application of roasted rice bran in cereal bars. CiĂȘncia e Tecnologia de Alimentos, Campinas, v. 32, n. 4, p. 718-724, Oct./Dec. 2012.